Chocolate Chip Cookie Dough Hummus

Growing up with a Lebanese grandmother, hummus was always a family favorite and could never be store bought if you didn’t want to face her wrath. After years of making hummus from scratch and experimenting with numerous “savory” versions (hello, jalapeño cilantro, avocado lime, and roasted red pepper garlic) it was time for a “sweet” variation. I replaced the traditional tahini (sesame seed paste) with another seed/nut butter (peanut butter) and added some other sweet touches, and I must say…holy chickpeas this stuff turned out DELICIOUS!

Not to mention, it’s gluten free, vegan, and packed with fiber and protein. I did the nutritional analysis on this recipe, and for something so sweet it’s much less sinful than you might think. In a 3 tbsp serving (though, let’s be real…I usually eat the whole bowl) this dip provides 22% of your recommended daily fiber, 7.3 grams of protein, and 12% of your daily iron at only 176 calories. Feel free to indulge, my friends.

Really easy and super delicious! I like to serve this cookie dough dip with apple and pear slices, but it could also be really awesome as a dip for graham crackers. If you don’t do peanuts, you could easily replace the peanut butter with almond butter, sunflower seed butter, or whatever else you like. 🙂